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Recipes

PERFECTION SEARED BEEF TENDERLOIN FILET
Professionally seared, and cooked to perfection. A seemingly melt-in-your-mouth cut of beef.
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ROAST TOP ROUND
Top round roast is lean and flavorful. Remove defrosted roast 1 hour before cooking to bring meat to room temperature, causing it to cook more evenly. Optional: Roast can be basted 24 hours in advance and put in a bag. The meat will absorb more of the flavors while the salt draws out flavor from the meat. Cutting the meat against the grain leads to delicious, tender pieces that are easier to chew. To turn the top round into a pot roast: add vegetables about 30 minutes of cooking time left, but it depends on cooking temperature, and size and amount of vegetables.
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BEEF BRISKET
Leftovers are even better the next day. Serve leftovers as a hot sandwich on toasted bread with the sauce covering the bread.
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BEEF POT ROAST
A delightfully simple (any Turkey could cook it), yet delicious Pot Roast. If this dish needs to be held until later, reduce oven temperature to “warm,” and eat whenever. This roast has held perfectly in a warm oven for 3 hours.
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VARIATION ON STEAK AU POIVRE
Variation on Pepper Steak.
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